Low-Sodium Holiday Recipes: Iron Chef Mark Tarbell

November 23,2020

Just in time for Thanksgiving, we are delighted to welcome Mark Tarbell as he shares low-sodium recipes for the holiday season.

Mark is a fun making kitchen elf that spends his life sprinkling the joys of hospitality! He is a Paris trained chef, wine geek, and Iron Chef Slayer with decades of experience in cooking, drinking, and eating that he wants to share with us. Mark owns Cha Cha Mouche Winery, two award winning restaurants, AZ’s #1 Wine and Spirit Store, The Kings of Celebrity Mirco Catering, Three Emmy’s and Two Hall of Fame inductions. Mark has provided us with several low-sodium recipes for you to try and enjoy throughout the holiday season.

Pan Seared Diver Scallops with Charred Pan Tomatoes, French Green Beans and Roasted Fingerling Potatoes
(serves 4-6 ppl)
Fresh scallops are sweet! Especially in a two pan saute. Go fast and easy with this dish.

Ingredients:
12 ea scallops (U-10 size or 16 each if smaller)
1 lb tomatoes (cut in quarters)}
½ lb French green beans (cut into 2” pieces)
1 lb fingerling potatoes (sliced)
Add lemon juice to season
1 oz basil leaves for garnish

In a hot pan, (preferable cast iron), pour a little extra virgin olive oil, enough to cover the bottom of the pan. Add your potatoes and seared them until you get a nice sear, flip them and move them around until fully cook. Add your tomatoes and char them, then add your green beans and cook them until soft, around 4 min. Season the scallops with some salt substitute and rub them with a little bit of extra virgin olive oil. Place them in a hot pan with more extra virgin olive oil. Sear until golden brown. After a minute or so, flip them and cook them for around 10 to 20 seconds more. For plating, place the potato and vegetable mix in the plate, and place the scallops on top of the mix. Garnish with fresh basil.

Whole Roasted Pork Tenderloin with Beluga Lentils and Avocado Tomato Salsa
(serves 4-6 ppl)
Herbs and spice marinade bring this dish alive. Add “Black Pearls” (Beluga lentils) and creamy avocado to elevate the night.

For the tenderloin:
2 lbs whole cleaned pork tenderloin
1 c extra virgin olive oil
½ c parsley
½ c brunoise chives
1 T fine chopped rosemary
3 garlic cloves (minced)
1 T toasted cumin powder
1 T paprika
1 T onion powder
½ t lemon zest

Pre-heat oven at 450 F. In a small pan, sauté garlic until translucent (cool down). In a small mixing bowl, mix all the herbs, the oil and the garlic. Place the tenderloin with the herb mix, and make sure is well tossed. Let it sit for about 1-2 hours. Place the pork in an oven resistant container, and roast until it reaches the desired temperature, approximately 40-50 minutes. Remove the tenderloin and let rest for 10 minutes. Place the roasting pan over a burner at medium heat. Add the white wine and stir until it’s nearly evaporated. Spoon this over the tenderloin, then carve and serve over lentils.

For the lentils:
1 ea onion minced
3 ea tomatoes small dice)
½ lb Beluga lentils
TT fresh lemon juice
½ T cracked black pepper
1 T of picked leaves of thyme

Cook onions in a pot until translucent and a little “Maui Tan.” Add tomatoes, let them sear to get some color. Add the thyme and cracked black pepper and cook until no more liquid is in the pot. Add lentils and cover them with water or low sodium chicken stock. Cook them until nice and soft, but still with a bite. Add lemon juice to season if needed.

For the avocado-tomato salsa:
2 ea avocados (diced)
1 ea tomato (diced)
3T cilantro (chopped)
2 T fresh lime juice
Add lime juice, Braggs or salt substitute to season if needed/wanted
Optional: ½ t low sodium hot sauce

In a bowl, mix all ingredients and season with salt and lime. Place lentils on a plate, slice tenderloin (around 6 ounces per person). Place the pork over the lentils and put a couple of spoonfuls of avocado salsa over the pork.

Horseradish Salmon Patty with Arugula and Cucumber Salad
(serves 4-6 ppl)
Silky salmon gets a kick in the pants with horseradish. The bright peppery freshness of arugula salad is cooled down with cucumber.

Ingredients:
1 ½ lbs salmon
1 T fresh horseradish
2 T Dijon mustard
½ C bread crumbs (as needed for texture)
Optional; 1 T chopped chive or 1 T chopped dill
Season to taste with salt substitute and pepper

Place all the ingredients in a food processor except for breadcrumbs. Once all is mixed and smooth, add breadcrumbs and work them in as well. Form the mixture into patties (in the shape of hamburgers) and chill for one hour. In a hot pan with a thin layer of extra virgin olive oil, sear the patty for 2-3 minutes on each side.

For the salad:
3 T extra virgin olive oil
3 T fat free Greek yogurt
2 T Chopped Dill or Chive
1 T Honey
1 T lemon juice
½ cucumber slice
3 oz arugula
Add Braggs or salt substitute to season if needed

Whisk all ingredients except for arugula and cucumber. Once all mixed, toss arugula and cucumber into the dressing. Place your hot salmon patty on a plate and top it with arugula and cucumber salad.

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